Palm Beach Bake Appetizer Recipe

Preheat the oven to 400°F (200°C). Line a shallow baking dish or 6–8 individual ramekins with a light brush of neutral oil so the seafood doesn't stick.

If using large sea scallops, pat dry and cut each in half horizontally so pieces are uniform. Pat all seafood dry with paper towels. Gently pick through the crab meat to remove any cartilage or shells.

Toast the sliced almonds in a dry skillet over medium heat for 2–3 minutes, stirring, until golden and fragrant. Remove and cool. Lightly toast the panko in the same skillet with 1 tbsp melted butter until just golden, then remove and cool.

Combine and cook

In a small saucepan over medium heat, combine 3 tbs soy sauce, 2 tbs honey, 1 tbs rice vinegar, 1 tbs grated ginger, 2 minced garlic cloves, 1 tbs hoisin sauce and 1 tsp sesame oil. Stir and bring to a gentle simmer.

Mix 1 tsp cornstarch with 1 tbs cold water to form a slurry. Whisk the slurry into the simmering sauce and cook 1 minute until slightly thickened. Remove from heat and set aside to cool slightly.

In a medium bowl combine the 12 pieces scallops, 8 shrimp pieces, and 200 g jumbo lump crab meat. Add 3 tbs mayonnaise, 1 tbs lemon juice, 1 tsp Dijon mustard, 1 tsp salt and 1 tsp pepper. Gently fold to combine so the crab remains in lumps and seafood is evenly coated.

Reserve about 2 tbs of the prepared Asian glaze to drizzle on top later; gently fold the remaining glaze (about 2–3 tbs) into the seafood mixture — do not overmix, you want a glossy coating not a runny stew.

Spoon the seafood mixture into the prepared baking dish or divide among 6–8 individual ramekins, pressing lightly to form an even layer. If using a single shallow dish, spread into a 1 to 1.5-inch thick layer.

Sprinkle the toasted panko evenly over the top, then scatter the toasted sliced almonds. Drizzle the reserved glaze over the topping to help it caramelize lightly during baking. Dot the surface with the remaining 1 tbsp melted butter to encourage browning.

Bake in the preheated oven for 10–12 minutes until the seafood is just cooked through, the topping is golden, and the sauce is bubbling at the edges. (If using individual ramekins, check at 8 minutes.)

For a crisper, slightly charred top, switch the oven to broil on high for 1–2 minutes — watch closely to avoid burning.

Remove from oven and let rest 2 minutes. Sprinkle the chopped fresh chives over the top and serve with lemon wedges alongside for squeezing.